A visit to Bottom Farm

Today two of our chefs, Joe and Anthony, paid a visit to Bottom Farm to see Duncan Farrington and have a look round. They had a really interesting day and came back with a sample of Duncan's new product (which launches next week, so I'd better not tell you what it is just yet).

Duncan showed them round the farm and demonstrated the machinery used in producing his Mellow Yellow rapeseed oil. His huge enthusiasm for his work and his product is what has enabled Duncan's business to grow in the way it has. He now produces around 8,000 bottles a week. It is great to work with local suppliers and products. But it is even better to get an understanding of how the product is made and where it comes from.

Is local food really local?

A new study has shown that nearly a fifth of foods in England and Wales are labelled 'local' when they shouldn't be. Local Government Regulation inspectors found 'Welsh lamb' from New Zealand, 'Somerset butter' from Scotland and 'Devon ham' from Denmark. Of 558 items tested 18% of claims to be local were "undoubtedly false", while another 14% were unverifiable. LGR chairman, Councillor Paul Bettison, dubbed the results were "extremely worrying".

Luckily for us, we work with great people like Duncan Farrington and Polly and Giles Wilson so that we know exactly where our ingredients are coming from. Buying local is extremely important to us as we always want to serve you food which contains the best, freshest ingredients possible.

Is homemade always best?

Some of you may have already seen this interesting article but, in case you haven't, it asks 'Is homemade always better?' The writer, Dulcima Mansell, tells of dinner parties past where she wrestled with live crabs and laboured over bread which came out "below par". So her answer to the big question was 'no'. She now buys cooked crab meat from "the lovely fishmonger down the road" and "fantastic bread" from a local baker, as well as heading to a farm shop for meat and fish.

That is a far cry however from the processed alternative the title implies. Shopping in local businesses such as the ones she mentions means that you will probably be getting good, local ingredients as opposed to the mystery origins of supermarket ready meals. When I asked one of our chefs, Jonny, the same question he said: "Sometimes. But there are some things it is difficult to recreate in a standard, domestic kitchen." So, that's when you can come to us. Which is essentially the same as her answer; play to your strengths but use quality food. And most of all, buy local.

As mentioned previously, we buy as locally as possible so that we are working with the best, freshest ingredients.

Apples in our garden

Working together to promote local food and drink

Next month will see the second meeting of a group aimed at promoting Northamptonshire's food and drink. 'Made in Northamptonshire' was launched in January with an event held at Beckworth Emporium. The group was set up by Rachel Mallows, of the Mallows Group, who hoped that the group would allow local producers, chefs, and venues to "support each other and work together to enhance what they do!"

‘Made in Northamptonshire’ is aimed at:

• producers wishing to find new markets and to work collaboratively
• retail outlets wanting to sell the ‘best of Northamptonshire’
• chefs and eateries looking to source good local produce
• county food and drink businesses which support local business
• people who love the ‘buy local’ philosophy

The next meeting will take place on 3rd March, as part of the Northamptonshire Tourism Forum at the Kettering Park Hotel.

In many ways, the group has been formed out of the same ethos as the Northamptonshire Ambassadors. Adam is one of the ambassadors and proud of it, as it gives him a chance to talk about the county he loves.

Another reason to use local produce

A recent Guardian article highlighted the misleading nature of many well-known 'ethical' food brands. A survey conducted by Which? showed that consumers are largely unaware of the multinational corporations behind names such as Copella and Seeds of Change.

The survey also reported that respondents felt "conned" when they discovered the brands' true ownership. For example, 71% associate Seeds of Change with environmental responsibility, compared with only 15% for its parent company, the confectionery giant Mars. No wonder they keep it quiet.

All this is just another reason to use local ingredients, so that you know where and who your food is coming from. That is exactly why we use as much local produce as we possibly can in our dishes. From Rutting Reds venison to Farrington rapeseed oil to greengrocer K.F Troop.